Easy Broccoli Cauliflower Soup

Wrap yourself in a blanket of warmth with this healthy broccoli cauliflower soup. It’s packed with vegetables and protein, and it can be on your table in 30 minutes!

Broccoli Cauliflower Soup

I don’t know about you, but when the weather starts to get chilly, soup becomes the ultimate comfort food.

My kids love this carrot lentil soup and creamy cauliflower soup, and now I’ve added this hearty soup into our family dinner rotation!

Even though this broccoli cauliflower soup delivers that familiar rich and creamy goodness you’d expect from a traditional broccoli cheddar soup, it’s got a healthier twist!

It has less cheese, butter, and added beans for extra creaminess and a protein boost. And the leftovers taste even better, making it a parent’s weeknight dinner dream!

Here are some more baby and kid-friendly soup recipes all in one place.

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

• Broccoli florets – The heart of the soup! It provides a hearty texture and a boost of essential nutrients, like fiber, vitamins C and K. I like to use frozen broccoli for convenience but feel free to use fresh if you wish.
• Cauliflower florets – such a versatile ingredient, which in this recipe helps maintain the broccoli flavor while mellowing out any potential bitterness. It also helps thicken and adds creaminess to the soup . Again you can use fresh or frozen cauliflower.
• Carrots – this sweet and vibrant root vegetable are an excellent source of beta-carotene (vitamin A), in particular. They add natural sweetness and a beautiful color to the soup.
• Beans -for creaminess and staying power! It’s also a great source of iron, an essential nutrient for babies and toddlers.
• Vegetable broth – a flavorful liquid base that provides depth and richness. You can also use chicken broth, if preferred.
• Milk – For that oh so comforting creaminess and richness. I like to use whole milk since that’s what my kids are drinking, but you can also use reduced fat milk or half and half, if you prefer.
• Cheese – cheddar cheese pairs SO beautifully with broccoli. You can also use a add some parmesan cheese.

Step-by-Step Instructions

1. Prepare the vegetables: Heat butter in a Dutch oven or large pot over medium heat. Add the onion, garlic, and carrots. Saute the vegetables for about 5 minutes or until they start to soften.
2. Thicken the soup: Sprinkle the flour over the vegetables and stir to coat the vegetables. Cook for 1-2 minutes, allowing the flour to slightly brown.
3. Add the liquid ingredients: Slowly pour in the broth, scraping the bottom of the pot to lift off any bits of vegetables or flour. Next add milk.
4. Add broccoli, cauliflower, and beans and allow the soup to come to a gentle simmer (not boil). Reduce heat to low, cover, and simmer for 10-15 minutes or until the vegetables are tender. Be sure to stir occasionally.
5. Season: Add salt and pepper and paprika to taste.
6. Stir in grated cheese. Taste and adjust the seasoning if necessary.
7. Enjoy the soup 2 ways – as is or add to a high speed blender (I’ve had mine for 8+ years and I can’t live without it!) or use an immersion blender and blend until smooth. You can also blend half and keep the rest chunky (just like this iron-rich baby pasta).

Substitutions

• Dairy-free soup – you can use olive oil and non-dairy milk of choice, like cashew milk, almond milk, or coconut milk. You can leave out the cheese or add some nutritional yeast.
• Fresh vegetables – Instead of frozen, you can use fresh heads of broccoli and cauliflower.
• Experiment with seasonings – try adding curry powder, thyme, or other fresh herbs, like parsley, chives, or cilantro just before serving for a burst of freshness and color. Lemon juice or zest will really brighten up the soup too!

Serving Suggestions

This creamy broccoli cauliflower soup is a comforting and wholesome meal on its own, especially when paired with some warm, crusty bread or grilled cheese sandwich (with hummus) for dipping.

You can also serve alongside fresh salad or add some crispy bacon, shredded chicken, or tofu for a boost of protein and iron.

Storage

First, cool the soup completely and transfer to an airtight container. Store in the refrigerator for up 4 days.

To freeze, transfer to freezer-safe containers or freezer bags, making sure to leave some space at the top of the container or bag for expansion. You can freeze for up to 3 months. Thaw soup in the refrigerator overnight.

Reheat on the stovetop over medium heat or in the microwave until warmed through.

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